Stuffed Turkey with Rice and Mushrooms Recipe

Garlic herb butter roast turkey recipe is incredibly tasty, tender, served with golden buttery skin and full of flavor, this incredibly tasty garlic herb butter roast turkey recipe will leave your guests raving!

How to cook a perfect Thanksgiving Turkey without brining!

Dried Turkey breast, No flavor, this is in the past. With my Juicy Herb Butter Thanksgiving Turkey. With a garlic herb butter and oven roasted for the most perfect, juicy meat and golden brown skin.

Today I want to share with you a favorite recipe for stuffed turkey, which we prepare every Thanksgiving and Christmas. Although the turkey meat is mostly popular around the holidays, it could be and is often used, and prescribed in weight loss diets. Including turkey in your weight loss diet in place of other foods can prove beneficial, especially if you’re getting rid of a fattier meat in favor of turkey.


Here are some facts – Turkey meat is rich on protein and has significantly small amount of fat. It’s also rich on iron, zinc, potassium and vitamin B. A 3-ounce portion of turkey breast contains 170 calories and 7 grams of fat. A 3-ounce portion of chicken breast has more fat and calories. The same amount of lean sirloin steak has 180 calories and 8 grams of fat, while 3 ounces of pork leg has 208 calories and 16 grams of fat.

How to cook  the Perfect Turkey:

  • Use a pan without the roasting rack 
  • Tie the legs together and tuck the wings under its back to prevent the legs and wings from spreading out.
  • Stuff the cavity with Rice, Mushrooms stuffing to help for flavorful and juicy turkey
  • Stuff under the skin of the turkey the herb butter paste to infuse the flavor into turkey from the inside with the heat of the oven.
  • Wrapping the wings tips in foil for the first half of roasting is a good idea if your oven’s heating element is on top, if you have a small oven, or if you want to prevent them from burning.

What temperature to cook a turkey?

  • Roast the Turkey First Breast-Side down at 390 F for convection ovens or 420 F for regular ovens. (for turkeys over 15 pound you need additional 45 minutes.)
  • Turn turkey over after 30-20 minute breast -side up and baste with the juices from the pan.
  • Cover with foil
  • Reduce heat after the first 45 minutes of cooking to 325 F.
  • Do not Baste anymore– basting isn’t required when the goal is to roast a beautiful, juicy turkey. (The main theory behind basting is to ensure moist and tender meat, usually by spooning pan juices over the roasting turkey, since we have the herb butter paste stuffed under the skin)
  • For Extra crispy skin, broil the last 5-10 minutes under broil, keeping eye so doesnt burn.

How long to cook a Turkey?

Cooking time varies depending on a few things:

  • Size of the Turkey. Usually is 13-15 minutes per pound
  • Temperature of the turkey
  • Room temperature cooks faster then a cold turkey
  • Most important one is your OVEN
  • If it is a young turkey or not (hoe fresh is as well)

Tips and Notes for Success:

  • Remember tis is just estimate time. Each turkey and oven are not the same. Check the temperature early on to ensure you’re not over or under cooking.
  •   Use your meat thermometer between the breast and leg. It should read 165 F/ 75 C.
  • Alternatively, pierce the breast meat with a knife if you do not have a meat thermometer. If the juices run clear, the turkey is done.
  • The turkey will continue cooking so remove it early from the oven-5-8 minutes, before it reach the desired temperature.
  • Once your turkey is cooked through, Transfer it in a serving platter, tent with foil to keep it warm, and allow it to rest for 15-30 minutes, depending of the size of your Turkey. ( The bigger it is the longer need to rest )

You Need:

Turkey12-15 pound
Butter1 1/2- 2 sticks
Fresh Crushed Garlic3 cloves
Fresh Chopped Parsley2 tbsp.
Paprika 1 tbsp.
Onion Powder1 1/2 tbsp.
Garlic Powder 1 1/2 tbsp.
Salt to taste
Black Pepper 1 – 11/2 tbsp.
Chicken Bullion Cubes2
Dry Thyme1 1/2 tsp.
Lemon Juice and Zesthalf of lemon

You Need:

For The Rice and Mushroom Stuffing

Rice 1 1/2 cups.
Brown Mushrooms3 cups or 6 oz.
Shitake Mushrooms 3 cups or 6 oz.
White Wine1/4 cup.
Celery 2 medium sticks
Yellow Onion1
Carrots2 medium
Vegetable Oil2 tbsp.
Law Sodium Chicken Broth.2 cups
Salt.to taste
Black Pepper to taste
Onion Powder1 tsp.
Garlic Powder 1 tsp.
Thyme 1 tsp.
Turkey giblets
Fresh Chopped Parsley 1 tsp.
Fresh Chopped Dill 1 tsp.

Instructions:

Start the prepping one day ahead.

First let the butter sit at room temperature for about 30 min. until soft. Combine the Herb Butter ingredients in a bowl and mix well. Thoroughly pat turkey dry with paper towels.

Punch a few holes with a knife, where the meat tends to be dry, like the breasts. Now start applying the butter and then the spices outside, inside and under the skin. Put a generous amount of butter and seasoning. I like to leave my turkey to absorbed the flavors in the refrigerator for 24 hours before cooking.

When is time to cook the turkey preheat oven to 425°F | 220°C for standard ovens, or 390°F / 200°C for fan forced. Lower oven shelf to the lowest part of your oven.

Inside deep and non stick pan put two tablespoons of vegetable oil. Heat the oil over medium heat and add the turkey giblets. Cook for 5 min., stirring occasionally. Add 3 cups of shiitake mushrooms and 3 cups of brown mushrooms. Cook for 3 min. and add chopped in small cubes celery, onion and carrot.

Once the vegetables have softened, add 1/4 cup of white wine and increase the heat to high for 2 min., so the alcohol can evaporate. At this point add one and a half cup of previously washed rice, 1 cup of water, one and a half cup of chicken broth and seasoning – salt, paprika, thyme, black pepper, chicken bouillon cube. Keep on the stove until most of the liquid evaporates, while stirring occasionally. Add the fresh chopped dill and parsley.

Let it cool down before stuffing the turkey.

Fill the turkey with the stuffing, sew shut the old-fashioned way, with a large needle and heavy thread and put in suitable baking tray. Roast the Turkey First Breast-Side down at 390 F for convection ovens or 420 F for regular ovens. (for turkeys over 15 pound you need additional 45 minutes.)

Turn turkey over after 30-20 minute breast -side up and baste with the juices from the pan. Cover with foil Reduce heat after the first 45 minutes of cooking to 325 F. If you have extra stuffing left, put it around the turkey approximately 30 min. before it’s ready. Sometimes I like to throw some sauerkraut around the turkey, which gives it that extra bite and flavor.

Put about half a cup water and half a cup liquid chicken broth. Cover with foil and bake at 350 for about 3-4 hours. Check every 30 min. and add water if needed. You’ll need a meat thermometer to make sure you cook your turkey to the right temperature. Insert it close to, but not touching, the thigh bone. 

For extra crispy skin, broil (or grill) in the last 5-10 minutes, keeping your eye on it so it doesn’t burn, until the skin is crispy and golden browned all over.

Cover the turkey with foil and allow it to rest for 15-20 minutes before carving and serving.

Remove all the liquid from the pan juices (top up with stock if you need too), strain and reserve for your gravy. 

Enjoy!

Equipment you may find useful!

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